Table 2.

Adventitious, previously overlooked, and spoilage bacteria identified by HTS analysis of different cheese matrix and dairy environment.

Bacteria	Cheese type	Function	References
ADVENTITIOUS
Pseudoalteromonas spp.	Cheese stored at low temperature	Flavor compounds	Wolfe et al., 2014
Lactic acid bacterial strains	Cotija	Bacteriocins for biopreservation	Escobar-Zepeda et al., 2016
Geotrichum candidum	Camemberti	Aroma, texture	Lessard et al., 2014
Penicillium camemberti
Brevibacterium linens	Raw milk cheese	Protein and fat metabolism	Frétin et al., 2018
Staphylococcus equorum
Lactococcus lactis
Lactococcus chungangensis/raffinolactis
Lactobacillus casei/paracasei
Lactococcus	Dutch-type Cheese	Flavor	Porcellato and Skeie, 2016
S. thermophilus	Mozzarella, Grana Padano, Parmigiano Reggiano	lacS gene	De Filippis et al., 2014
S. thermophilus	Undefined milk starter	serB gene	Parente et al., 2016
Mesophilic lactobacilli	Fiore Sardo	Secondary proteolysis, esters, alcohols, aldehydes, sulfur compounds	De Pasquale et al., 2016
	Pecorino Siciliano
	Pecorino Toscano
Thermophilic LAB	Percorino Siciliano	Free amino acids	De Pasquale et al., 2016
Brevibacterium	Percorino Toscano	dimethyl trisulphide, dimethyl disulphide, methional, S-methyl thioesters	De Pasquale et al., 2016
B. linens	Surface ripened Cheese	Sulphur compounds, 2-methyl-1-butanol	Bertuzzi et al., 2018
Geotrichum candidum
Staphylococcus xylosus
Debaryomyces hansenii	Surface ripened Cheese	Alcohols	Bertuzzi et al., 2018
Glutamicibacter arilaitensis	Surface ripened Cheese	Ketones, alcohols, acids	Bertuzzi et al., 2018
Acetobacter	Kazak	VOC, amino acids, fatty acids	Zheng et al., 2018
Lactococcus
Bacillus
Staphylococcus
Kurthia, Moraxella.
Dipodascus,
Pichia, Penicillium,
Issatchenkia, Candida
Lactococcus	Canestrato Pugliese	Degrade carbon sources	De Pasquale et al., 2014
Pseudoalteromonas	Washed rind Cheese	MGL	Wolfe et al., 2014
LAB	Cotija	Bacteriocins	Escobar-Zepeda et al., 2016
G. candidum	Camembert	Sensory characteristics	Lessard et al., 2014
Penicillium camemberti
S. thermophilus	Reblochon-style French Cheese	Protein folding, Sorting, degradation, signal transduction	Monnet et al., 2016
L. delbrueckii	Reblochon-style French Cheese	Transcription, Translation, nucleotide and lipid metabolism	Monnet et al., 2016
G. candidum	Reblochon-style French Cheese	Lipid and amino acid metabolism	Monnet et al., 2016
D. hansenii	Reblochon-style French Cheese	Other amino acids metabolism	Monnet et al., 2016
L. lactis	Surface ripened Cheese	Lactose metabolism, Lipolysis, Proteolysis, catabolism of amino acids and fatty acids	Dugat-Bony et al., 2015
Kluyveromyces lactis
D. hansenii
G. candidum
Corynebacterium casei
Hafnia alvei
PREVIOUSLY OVERLOOKED
Exiguobacterium	Queso Fresco		Lusk et al., 2012
Flavobacterium	Plaisentif		Dalmasso et al., 2016
Brevibacterium
Salinicoccus
Vagococcus
Anaerobacillus
Sphingobacterium
Klebsiella
Dehalobacter	Cotija		Escobar-Zepeda et al., 2016
Desulfohalobium
Halomonas
Thermohalobacter
Haloquadratum
Prevotella	Irish artisanal cheese		Quigley et al., 2012
Faecalibacterium
Idiomarina	Brine		Marino et al., 2017
GNO2
TM7
Tremellomycetes	Wooden Shelves		Guzzon et al., 2017
SPOILAGE/CONTAMINANTS
C. tyrobutyricum	Grana Padano	Blowing defect	Bassi et al., 2015
C. butyricum
Klebsiella	Plaisentif	Poor hygiene, Contaminants of Boilers	Dalmasso et al., 2016
Morganella
Erwinia
Acinetobacter
Brevibacterium	Smear ripened Cheese	Red-brown defect	Guzzon et al., 2017
Corynebacterium
Microbacterium
Enterococcus faecalis	Herve	Contaminant	Delcenserie et al., 2014
Thermus thermophilus	Pink defective cheese	Pink color	Quigley et al., 2016
Escherichia spp.	NWC	Contaminants	De Filippis et al., 2014
Enterobacter cowanii
Enterobacteriaceae
Agrobacterium spp.
Alicyclobacillus spp.
Propionibacterium acnes
Lactobacillus curvatus	Irish artisanal cheeses	Production of tyramine
Enterococcus faecium	Reblochon, Morbier,
Enterococcus faecalis	Tête deMoine,	Production of Histamine	O'Sullivan et al., 2015b
Lactobacillus buchneri	Pecorino Sardo